FXcuisine.com

Medieval Hypocras at Hattonch�tel

Thu, 4 Sep 2008 03:48:53 GMT

Hypocras was the most popular drink at parties and banquets in the Middle Ages. See how we made a gallon of it in Hattonchatel castle in France using the original spices they used back then.�

French castle Expedition

Mon, 1 Sep 2008 06:06:22 GMT

A reader invited me to stay at his castle at Hattonchatel near Verdun in France. I went last week-end to cook extraordinary medieval dishes in the castle - see what"s coming next in my 7-article-serie!

FXcuisine's Date Chutney

Fri, 29 Aug 2008 06:38:18 GMT

A little Indian recipe of my own concoction - dates, raisins, onions, balsamic vinegar and port are simmered to make a luscious brown chutney.

Pasta con i fagioli

Mon, 25 Aug 2008 03:07:04 GMT

Homemade wholewheat spaghetti with a delicious beans ragu for a typical Tuscan peasant dish.

Real Hot Chocolate

Fri, 22 Aug 2008 08:55:16 GMT

The ultimate hot chocolate is the simplest thing in the world - provided you have the right pot.

The Battle of the Knoedel

Tue, 19 Aug 2008 03:28:27 GMT

The story of a German secret weapon transformed into a delicious dish by the Italians.

Serious French Cottage Pie

Fri, 15 Aug 2008 05:39:31 GMT

Hachis Parmentier is French confort food at its best - slowly prepared over 3 days. Spend 3 minutes to see how it"s done.

Sicilian Watermelon Folly

Tue, 12 Aug 2008 03:54:08 GMT

Eleonora makes Gelo d"anguria, the cult Sicilian dessert, in her home on Mount Etna.

Swiss Alps Cheesemaking

Mon, 11 Aug 2008 08:31:37 GMT

My visit of a 8000"/2400m high cheesemaking chalet in the Swiss Alps where cheese is still made like 300 years ago - and not one tourist in sight!

Nostradamus Cherry Jelly

Mon, 4 Aug 2008 08:26:13 GMT

For my 200th article, I made cherry jelly from the recipe Nostradamus himself published in 1555.

Bigoli, Bigolaro, Bigolarist

Fri, 1 Aug 2008 06:14:18 GMT

My largest and most unusual pasta-making accessory, the bigolaro, made 28 fat spaghettis, called bigoli, each as long as the room. Served with the traditional duck rag�, this made my guests very happy despite the fact they had to make their own pasta.

Triple Baked Rubharb Tart

Mon, 28 Jul 2008 08:23:20 GMT

A seriously delicious French rhubarb pie for the patient chef.

Engine Room Dosas

Thu, 24 Jul 2008 03:20:25 GMT

Rick makes giant Indian savory pancakes on the towboat he steers through the Snake River system.

I like Small Fry

Mon, 21 Jul 2008 03:59:07 GMT

Who would think that eating fishes from head to toe would be so good?

Quicke's Slow Food Cheddar

Thu, 17 Jul 2008 03:44:14 GMT

My visit of Quicke"s Dairy in Devonshire, the largest of the nine remaining producers of real farmhouse cheddar, or how to produce world class traditional cheddar on a large scale.

Sicilian Cartwheel Driver Pasta

Mon, 14 Jul 2008 08:56:01 GMT

Delicious authentically Sicilian pasta and an excuse to tackle the intriguing Caciocavallo, the king of Sicilian cheeses.

Swiss Steamer Dining

Fri, 11 Jul 2008 09:47:46 GMT

Dinner on a 100-year-old steamship on Lake Geneva by one of Switzerland"s most famous chefs - complete with my behind-the-scenes visit of the kitchens.

Aioli - Mediterranean Garlic Sauce

Mon, 7 Jul 2008 04:59:55 GMT

One of the most addictive sauces in the world, a�oli is made all over the Mediterranean. See how to do it the old-fashioned way.

Clam Juice Risotto

Fri, 4 Jul 2008 06:45:11 GMT

Nobody does it like the Italians, but under my patient tutelage you"ll give a most convincing performance.

Proper Pea Soup

Tue, 1 Jul 2008 07:49:10 GMT

Probably the best soup in the world, provided you get the key ingredient - a smoked ham bone.

Sicilian Lemon Leaf Meatballs

Mon, 30 Jun 2008 01:50:35 GMT

Another dish with Eleonora in her kitchen near the Etna in Sicily - gorgeous veal meatballs wrapped in lemon-tree leaves and grilled.

Normandy Apple Pie

Fri, 27 Jun 2008 04:46:19 GMT

Juicy traditional French apple tart from Normandy.

Cauliflower Frittata

Thu, 26 Jun 2008 02:22:25 GMT

Delicious egg and cauliflower Mediterranean dish I cooked with my local vegetables, with an explosive finale!

Swiss Knife Factory

Mon, 23 Jun 2008 02:13:34 GMT

My exclusive visit of Wenger, the cutler who manufactures well over 5000 knives a day in the Swiss Jura mountains.

Pink Leg of Lamb

Fri, 20 Jun 2008 10:02:21 GMT

Superb Turkish recipe for a seared and simmered leg of lamb in a pink sauce.

Swiss Raclette

Tue, 17 Jun 2008 08:07:21 GMT

The national dish of Valais, my Swiss canton, raclette is the most gorgeous melted cheese you will ever have. Here at its best at the Manoir de Villa in Sierre.

Beetroot Pasta Disaster

Thu, 12 Jun 2008 07:59:29 GMT

This intriguing pasta roll turned into a resounding disaster. Can you make something out of it?

Rhubarb Strawberry Tiramis�

Tue, 10 Jun 2008 08:39:58 GMT

One of my most successful summer desserts.

A Visit of Ch�teau Pavie

Fri, 6 Jun 2008 08:07:18 GMT

Gerard Perse, one of the most important men in the Bordeaux wine industry, took me on a three-hour tour of Ch�teau Pavie in St Emilion. See for yourself how this man turned a failing ch�teau into one of the most prized wines in the region. Complete with many pictures and my 360� panorama of the huge limestone cellar and exclusive heart-to-heart interview with Perse.

Asparagus � la Pompadour

Mon, 2 Jun 2008 06:08:44 GMT

This recipe invented by Louis XV"s mistress will not Enlighten your waist.

Schabziger Pasta

Mon, 26 May 2008 08:14:45 GMT

Swiss pasta made from a thousand-year-old Alpine cheese so pungent it will bring you back from the dead.

The Five Hundred Dollar Pot

Thu, 22 May 2008 06:52:54 GMT

I was given a private tour of the Kuhn Rikon factory near Zurich, who makes some of the best cookware in the world.

Swiss Pepperballs

Tue, 20 May 2008 09:59:58 GMT

No need to be nuts about pepper to enjoy these amazing pepper-flavored gingerbreads. Hugely popular in my parts of the Alps!

Mother-in-Law Veal Blanquette

Fri, 16 May 2008 08:12:06 GMT

Beautiful French all-white classic fit to impress the most demanding mother-in-law.

Italian Buckwheat Torta

Tue, 13 May 2008 04:31:13 GMT

A unique Alpine recipe from those mountains where Italians speak German. For hardcore buckwheat lovers only!

Asparagus Malloredus

Wed, 7 May 2008 07:08:00 GMT

A recipe of my own creation, very Italian nonetheless. Quickly prepared, this makes an ideal romantic dinner soaked with enough Cognac to guarantee the meal will meet a successful outcome! I even list a most exquisite & highly appropriate musical accompaniment.

Moroccan Chicken Prune Tagine

Mon, 5 May 2008 02:15:45 GMT

Gorgeous decadent Moroccan dish, sweet, nutty and fragrant.

Swiss Pastry Factory

Thu, 1 May 2008 07:35:54 GMT

One of the most modern industrial pastry plants in Switzerland allowed me to spend a morning with them - with my camera. Feel like making 7000 Napoleons? Follow me in.

The Weekend Tandoorist

Mon, 28 Apr 2008 03:24:42 GMT

Fun with the tandoor on a rainy Sunday.

Bring Out The Falsomagro

Thu, 24 Apr 2008 07:25:55 GMT

There is more than meets the eye to this cult Sicilian Sunday roast - a stunning highlight of any family meal.

Asparagus like Green Peas

Mon, 21 Apr 2008 03:14:37 GMT

Delicious 19th century French dish - asparagus served like green peas. This was a favorite of Napoleon"s Foreign Minister Talleyrand. Simple, healthy and thoroughly decadent.

Burning Snowman Cookies

Wed, 16 Apr 2008 09:24:52 GMT

My springerle cookies made with an antique wooden mold of the snowman being devoured by the Sun, bringing the rebirth of nature. Mighty fine pagan dessert.

Anti Cholesterol Vegetarian Starter

Mon, 14 Apr 2008 02:37:46 GMT

My doctor just sent me the cholesterol bill for this quarter. Apparently I have already had all I needed for the whole year. I followed his advice to eat more vegetables by preparing these amazing avocadoes in b�arnaise sauce with a poached egg.

Serious Fruitcake

Thu, 10 Apr 2008 03:11:38 GMT

Fruitcake extraordinaire prepared from Philippe Rochat"s own recipe.

FXcuisine's Rag� Finto

Wed, 9 Apr 2008 04:27:19 GMT

My own version of the Neapolitan quick rag�. Ready in under 20 minutes it has a unique hit-me-back taste that will keep you coming and coming to the pot until none is left.

Molecular Gastronomy Seminar

Mon, 7 Apr 2008 04:48:31 GMT

I attended a unique seminar in Paris with Herv� This, French chemist, author, founder of Molecular Gastronomy and spiritual father of Molecular Cuisine.

Sicilian Tangerine Sorbet

Thu, 3 Apr 2008 10:58:13 GMT

Extraordinary sorbet served in the shell for a spectacular dessert suited for the calorie conscious vegetarian and the truffle-eating epicure alike. With no cooking and no ice cream machine required, this is an offer I can"t refuse.

Lucknow Edible Silver Foil

Mon, 31 Mar 2008 07:15:32 GMT

Edible sterling silver foil decorates Indian food at weddings. Here is how they make it in Lucknow and how you can use it on a leg of lamb to eat like a Nawab.

Poutine Will Keep You Warm Throughout Winter

Fri, 28 Mar 2008 03:11:38 GMT

A Canadian stop on my tour of world street foods of dietary interest.

Dinner at Le Train Bleu

Tue, 25 Mar 2008 05:29:38 GMT

A memorable meal at one of the most spectacular restaurants in Paris, located in the Gare de Lyon train station.